New Lentil Tamale Pie

Have you ever eaten lentils? If not, this is your opportunity!  I do not remember eating lentils until I was an adult. I have made Lentil Tamale Pie (original recipe below) for years and I have really been wanting lentils. I decided to create a new Lentil Tamale Pie and this is what I came up with.

 

1 cup cornmeal

1 cup gluten-free flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cumin

2 cups water

2 cups frozen corn

2 cups lentils, cooked

2 cups shredded cheese (Mexican blend, cheddar, or jack) DIVIDED 1 cup for topping

1 cup chopped turkey or chicken (great use of leftovers)

2 eggs

10 oz. red enchilada sauce

1 cup chopped onions

Mix the first 5 ingredients and then add all but 1 cup of cheese.  Pour into an oiled pan. I thought this would fill a 13X9 pan but it was too much. I ended up with a 13X9 pan and a 9-inch loaf pan.  Bake 350 oven for 1 hour. Enjoy! You may want to top with chopped tomatoes, cilantro, salsa, green onions, sour cream, black olives, etc.

Original Lentil Tamale Pie (from Pam Liebelt)

1 Onion, chopped

1 cup lentils, cooked

2 ½  cups water

2 cups canned tomatoes or tomato sauce

1 can corn (do not drain)

2 eggs beaten

1 cup grated cheese

1 cup cornmeal

Chili powder, cumin, salt to taste

Optional: 1 can olives, chopped; 1 can jalapeno peppers, 1 can green chilies, chopped

Combine all ingredients. Pour into a greased 9X13 pan. Bake 350 for one hour. Serve with sour cream or yogurt, chopped green onions, salsa. Or you may choose to pour into a gallon freezer bag and freeze for later.  If freezing remove the bag from the freezer and thaw and then follow the regular instructions for baking.

Let me know if you have another favorite lentil recipe!